Crispy pork belly with caramel sauce

Prep time: 24 hours Cook time: 2 hours Serves: 4-6 people

Crispy on the outside, succulent and juicy in the centre. This pork belly recipe is worth every second of the cooking involved in this recipe.

  • 1 x 1½kg boneless pork belly, skin scored

  • 2 teaspoons salt flakes

  • 1 teaspoon white peppercorns

  • 1 teaspoon Chinese five spice powder

  • 1 tablespoon salt flakes

  • 2 teaspoon sesame oil

  • 1 cup coconut sugar

  • 1/3 cup water

  • 2 star anise

  • 1 tablespoon grated root ginger

  • 2 small red chillis, finely sliced

  • 2 tablespoons soy sauce

  • 2 tablespoons fish sauce

  • ¼ cup fresh lime juice

  • Fried shallots, coriander leaves and julienned chilli, for garnish

  • Steamed rice and Asian greens, for serving

  • Step 1.

    Rub the pork belly rind with 2 teaspoons salt flakes and place on a tray, refrigerate uncovered overnight to dry rind. The next day, pat rind dry and brush of any remaining salt.

  • Step 2.

    Preheat oven 200C. Crush white peppercorns in a mortar and pestle, mix through Chinese five spice and 1 tablespoon salt flakes.

  • Step 3.

    Rub pork rind well with the salt mixture and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn pork over, reduce to 180C and cook for another 1 hour or until tender.

  • Step 4.

    While pork is cooking, combine coconut sugar and water in a saucepan, stir over medium heat until dissolved. Bring to boil, add star anise, ginger, chilli, soy, fish sauce and lime juice and simmer for 10 minutes or until syrupy.

  • Step 5.

    Slice pork and serve drizzled with sauce, sprinkle over fried shallot, coriander and chilli. Serve with steamed rice and Asian greens.